Ground breaking research is the foundation on which Unilever's R&D programme is built.
We take the very best science and technology from academia and specialist collaborators and apply it to create breakthrough innovations for the next generation of products.
The power of more
A leading example of scientific collaboration, the Unilever Centre for Molecular Informatics (UCMI), is revolutionising the way scientists work.
The science of touch
Why do we choose one product over another? You'd be surprised to learn how much happens in your unconscious each time you make a purchase.
Stone Age diet may hold key to optimum nutrition
Unilever research is looking at what man’s distant ancestors ate to see how it could enhance modern-day nutrition.
Sound can change our perception of food
Background sound played during a meal can significantly affect how food tastes, according to research conducted by Unilever R&D in collaboration with the University of Manchester.
Linking blood sugar levels with youthful looks
Long term exposure to high levels of glucose causes people to look older than they really are, new research suggests.
Is it possible to age more healthily?
Unilever is studying the relationship between genes and ageing to develop technologies that – when translated into products – will help people remain healthy in their mid and later years.
How the brain shapes the taste of food
Unilever R&D partnered the University of Manchester in a project to understand how a person’s brain shapes the taste of their food, and how consumers make and maintain healthy food choices.
Humanity has been creating food structures to suit changing tastes and needs for millennia. But to deliver new types of food to customers who expect the best, means taking cooking beyond the possibilities of the kitchen.
Drinking black tea may reduce your blood pressure
According to new research, drinking a cup of black tea three times a day may significantly reduce your blood pressure.
An unusual source of calcium?
Unilever research has shown that calcium in ice cream is as easily absorbed by the body as calcium in milk.